Seared Smoked Scallops are simple to make and delicious to eat. These scallops only require a few ingredients and a few simple steps.
For this recipe I thought it would be nice to use my Himalayan Salt Plate. It’s so easy to use and gives the scallops that great natural salt flavor. The Himalayan Salt Plate is very much like searing on a cast-iron surface. Plus an added benefit of using a salt plate is you don’t need to add an salt to the food you are cooking because the food automatically gets the needed salt while the food is cooking.
Prepare these Seared Smoked Scallops according to the recipe and then simply add some rice, veggies, or pasta for a great family dinner everyone is sure to love.
Seared Smoked Scallops
- 16 fresh sea scallops extra large
- 2 tbsp olive oil
- fresh ground pepper
Remove scallops from package and pat dry with a paper towel.
In a large mixing bowl add scallops, olive oil, and fresh ground pepper. Mix together well.
Start your smoker, I use a Traeger so I start on the smoke setting and allow the fire to establish. For this recipe I use a Himalayan Salt Plate to cook on. Once your smokers fire is established place your salt plate on the grill and pre-heat using the manufactures suggested method.
Once the salt plate has pre-heated turn your smoker to high, which for me is about 450 degrees, and close lid. allow to heat up for fifteen minutes.
Add scallops to salt plate making sure you have an inch or two spacing.
Close the lid and smoke for about 3 minutes per side. Time may vary depending on how hot your smoker will get.
If you don't have a Himalayan Salt Plate you can also grill directly on the grill. You will need to add salt and the cook time will be about two minutes per side.